Hey guys! As you know, I am dairy free and just find it much easier to bake vegan recipes so here is one of my fav banana nut muffin recipes inspired by Minimalist Baker (hers are GF) !
My family did a taste test after making these and found them to taste a hint like baking soda but I love banana bread and pumpkin seeds so I don’t really notice it.
You will need:
- one medium sized bowl
- 1 flax egg (1 tbsp flaxseed meal and 3 tbsp water)
- 3 medium ripe banana
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp vanilla
- 3 tbsp olive oil
- 1/4 cup organic coconut cane sugar
- 1/4 cup packed brown sugar
- 2 1/2 tbsp maple syrup
- 1/2 tsp kosher or sea salt
- 1 tsp cinnamon (optional but I LOVE cinnamon)
- 3/4 cup almond milk
- 2 cups white flour
- 1/2 cup whole wheat flour
- 1/2 cup pumpkin seeds or chopped walnuts (or even chocolate chips!)
- 1 1/4 cup oats
Preheat oven to 375 and line a muffin tin with cupcakes holders (makes just under 2 dozen).
In a medium-large mixing bowl, prepare the flax egg by mixing 3 tbsp water into 1 tbsp of the flaxseed mix. Minimalist Baker says to wait 5 mins (not sure why but you can too haha), I didn’t but then add the 3 bananas, 1 tbsp baking powder, 1 tsp baking soda and mash until only small chunks remain.
Add in 1 tsp vanilla, 3 tbsp olive oil, 1/4 cup of coconut sugar, 1/4 cup packed brown sugar, pinch of sea salt, 1 tsp of cinnamon, 2 and 1/2 tbsp maple syrup and whisk to combine ingredients. Add in 3/4 cup almond milk and whisk again 😀
Add in 2 cups white flour, 1/2 cup whole wheat flour and 1/2 cup of pumpkin seeds (optional), 1 and 1/4 cup oats and mix again.
Fill up your liners to the top and then add walnuts, pumpkin seeds, coconut palm sugar (pretty much anything) before putting them in the oven for 19-23 minutes.
Let the muffins sit in the tray for at least 30 mins after to prevent from sticking majorly to the liners.
I hope you all have a wonderful week! The three of us are studying for exams next week and I find these make for a nice study snack 😉